- 1½ cups crushed Nilla Wafers or graham crackers (about 40 Nilla wafers)
- ¼ cup of butter, melted
- 2 cups cold milk
- 2 packages Vanilla Instant Pudding
- 1 tub of whipped topping, thawed, divided
- 2 cups orange sherbet, softened
- Line a 13 x 9-inch pan with foil, extending the end of foil over the sides of the pan.
- Mix the crushed cookie or graham crackers with melted butter. Press firmly onto the bottom of prepared pan and set aside.
- Add milk to the pudding mixes in a large bowl. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in half of the whipped topping. Evenly spoon over the crust. Refrigerate for 10 minutes.
- Add remaining whipped topping to the orange sherbet and stir with a wire whisk until well blended. Spoon evenly over pudding layer and cover.
- Place in freezer for at least 3 hours or overnight.
- Use foil handles to remove dessert from pan before cutting into squares for serving.
- Store leftovers in freezer.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/orange-cream-squares/
3.5.3208